Add the entire tomato mixture and the white wine. Bring to a low simmer and cook, stirring often, until the tomatoes are thickened and the flavors blended, about 40 minutes.

She uses small, on-the-vine tomatoes and slow roasts the colorful orbs slathered with extra-virgin olive oil. Their skins shrivel but the tomatoes remain plump. There are myriad ways to serve them.

Add the tomato puree and 4 to 6 cups vegetable stock, depending on preferred thickness. Bring the mixture up to a rolling boil, then cook over low heat for 30 minutes.

Meanwhile, in a medium pot or Dutch oven, set over medium heat, add a tablespoon of olive oil. When the oil glistens and is hot, add the shallots, fresno chile peppers, red bell pepper and a few ...

Roasted Tomato Basil Soup blends the deep, sweet flavors of roasted tomatoes with the refreshing zest of basil. It is the perfect dish for any season. It’s a fantastic choice for chilly evenings ...

For Garlic Cheese Crouton 1 baguette, slices 1/ 2 inch thick 3 Tablespoons butter unsalted, softened 1 Tablespoons garlic, fresh, chopped 1 Tablespoons parmesan or asiago cheese ...

Add the entire tomato mixture and the white wine. Bring to a low simmer and cook, stirring often, until the tomatoes are thickened and the flavors blended, about 40 minutes.